agrariankitchen agrariankitchen

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The Agrarian Kitchen®  Left our city life in search of real food & created a farm-based cooking school in 2008.Join us in our cooking experiences, book via link below.

We are looking for a restaurant manager for The Agrarian Kitchen Eatery opening April 2017 in New Norfolk - Tasmania.

Severine and I moved from the big smoke and bright lights of Sydney to Tasmania almost 10 years ago to open our farm based cooking school.
We have had the most amazing journey growing our own food and sharing it with others in our cooking experiences.

We are about to bring The Agrarian Kitchen to a wider audience by opening our new restaurant.
We were shown through a building built in the 1930’s in Australia's oldest mental asylum. The space screamed restaurant. We couldn't help ourselves. We fell in love.

However, this could not be just any restaurant. Following on from the cooking school, we want to bring our region's freshest produce from the surrounding valleys onto the plate.

We are looking for someone to lead this restaurant’s floor team.
The role is for someone with intuition, maturity and generosity of spirit, who is as equally passionate about this project as we are. It is of great importance to us that our restaurant manager treats this, our new baby with the same care and attention as if it were their own. We want every guest to feel the same warmth, attention and professionalism in the restaurant as they feel at the cooking school.

We operate as a family. Our restaurant manager will be working alongside beverage manager Adi Ruiz (previously of Bulletin Place) and head chef Ali Currey-Voumard (previously of Moon Under Water, Cumulus Inc), as well as us - owners Rodney Dunn and Severine Demanet. Together, we will create a hospitality venue that champions forethought, locality, community and passionate hospitality.

Our opening hours will be lunch Friday - Monday, dinner Friday - Saturday, plus a preparation day on Thursday.
If you would like more details, contact us via email
We look forward to hearing from you. (Photo by @lukeburgess77 Recipe by Rodney Dunn @thetrufflecookbook)

For the first time, our Tomato Gluttony class will include dinner instead of lunch. It will commence at 2.00pm and end at 9.30pm.

The sweet juiciness of a sun ripened tomato is something we all yearn for, this class is all about capturing the flavours to be enjoyed all year round. Guests will enjoy picking the tomatoes from our garden and then we will preserve them in every way possible from Italian passata sauce, bottled whole, ketchup, chutney and conserva (paste), with the day’s labours divided among guests to stock their home larder.

There are only 5 places left in this class which is only held once a year.

Friday 31 March 2017 / 2.00pm to 9.30pm
$420 per person Book via link in our profile. Photo of our tomatoes by

Keeping our children occupied on this public holiday Monday - saving dried coriander seeds from our garden.

For the first time ever The Agrarian Kitchen has the pleasure of hosting Rebecca Sullivan (aka @grannyskills @warndu ) hailed by @wishmagazine in @the.australian as "The modern day Mrs Beeton", to host a hands-on workshop in conjunction with the launch of her new book, "The Art of The Natural Home". In this workshop, Rebecca will show you how to take natural ingredients and make natural cleaning products and room fresheners, items for health and beauty such as bath salts, make-up and perfumes and a little dabble in some items for the pantry and fridge, including nut butters and nut milks, natural food colourings and a few drink items - of course something to enjoy once you’ve finished using your cleaning products at home.
As usual lunch and wines will be provided as well as the goodies you’ve made to take home.
$440 per person. When: Saturday 6 May 2017 9am to 4.30 pm at the @agrariankitchen Book online via link in our profile. Be quick, only 9 places available.

I think this might be another of my favourite arrangements by our gardener, Lee. All from our garden and farm in a beautiful vase by @ridgelinepottery

Gorgeous bunch of lavender from our cooking school garden.

Rodney and I are very excited to announce that our new @agrariankitcheneatery and store will be opening in April at Willow Court, New Norfolk - just down the road from our cooking school. Our Head Chef for the eatery, Ali Currey joined our agrarian family in October 2016 when she returned back home to Tasmania after working for the McConnell group in Melbourne. We've known Ali since we opened our cooking school in 2008 when she was a young apprentice who volunteered her time in our cooking school garden. We are very proud to see her grow into a very passionate chef and we are excited that she will take on the role of Head Chef. Ali and Rodney have been working hard together developing and testing recipes for the eatery. Follow our @agrariankitcheneatery Instagram page to be the first to know about our special events and when bookings open. Our next big adventure begins and we hope you'll share it with us. #agrariankitchen #derwentvalleytasmania

My mumma told me to never eat anything bigger than my head!
Recipe testing for @agrariankitcheneatery with mangelwurzel

The very wonderful @belindajefferyfood will be returning to the @agrariankitchen on Thu 2 and Fri 3 November 2017. Belinda will combine her baking expertise with the produce from The Agrarian Kitchen’s garden, for a day of sweet and savoury baking. Book now via the link in our profile. $440 per person.

Our cardamom plant is still going strong in our polytunnel. Beautifully captured by @life_at_little_oak_farm

Delve into the world of wild fermentation and take your bread-baking to the next level with the Co-Founder of @pigeonwholebakers . Jay Patey. Due to popular demand, we have added 2 more classes for 2017. Spaces now available over 2 days on (Mon 3 + Tue 4 July) or (Mon 11 + 12 September). $880 per person.
As we spend two days exploring bread baking in its primal form, learning how to create and cultivate wild yeasts in the form of a starter and then taking flour, water and salt to create flavoursome loaves of bread that nourish and sustained ancient cultures. We will also look closely at how to maintain and store your starter as well as a few other uses including pancakes and Jay’s doughnuts, which are quickly developing a cult following. Jay’s passion for using some other ancient grains such as spelt, rye and buckwheat in bread and malted grain flours will also mean the two days of baking will be a learning experience for both new and old bakers.

We will be utilising our own fully-fired Alan Scott wood-fired brick oven as well as our electric ovens to ensure our participants feel comfortable recreating the bread at home. Sourdough is the ultimate slow food, not something that can be taught in a few hours, therefore running this class over two days means that guests will have a hands-on experience of each step of the process in its entirety.

Guests will also take home a large selection of bread home with them. Book via link in our profile.

It's been a very busy start to the new year for our little family - filming behind the scenes at our cooking school and home.